It’s spring!! That means a whole new slew of seasonal vegetables to work with; and away with slow braising and hello to fresh and light meals.

Fresh picked corn is here! Heirloom tomatoes are at their finest! It’s such a fun time of year for food flavors.

This succotash combines both corn and tomatoes together to create the perfect spring bite. It’s fresh and light and everything you want eat.

Ingredients:

4 ears fresh corn, blanched

5 heirloom tomatoes, cut in half, and then each half into six wedges

1/2 bunch of italian parsley, rough chop

1 avocado, peeled, pitted, and chopped

juice of 1 lemon

1 Tbsp avocado oil

1/2 tsp sugar

1 tsp salt

burrata cheese (can leave out if don’t eat dairy)

Directions:

Blanch corn in boiling water for 3 minutes. Run under cold water to stop cooking process. Drain and add to bowl.

Add tomatoes and parsley.

Pit and chop avocado. Run under water to prevent browning. Add to corn, tomatoes and parsley. Squeeze the juice from a lemon over the vegetables. Drizzle vegetable oil and add sugar and salt. Toss with spoon to combine.

Top individual portions with burrata cheese if wanted.